Ingredients

For the Scallop:
4 x XL Hand dived Orkney Scallops
For the Marinade:
750g x Minus 8 white versus vinegar
30g x Caster Sugar
30g x Salt
For the Gel:
1 Litre x Verjus du Perigord
100g x Caster sugar
10g x AGAR AGAR
For the Grapes:
12 x Red Grape
12 x White Grape
16 x Golden sultanas
200g x Verjus Vinegar Minus 8
200g x Sugar
200g x Water
For the Jelly:
500g x Champagne
40g x Caster Sugar
5g x AGAR AGAR
2 x Granny smith Apple
For the Emulsion:
2 x Eggs
100g x Water
500g x Dill
750 g x Grape seed Oil
1 x Bag of Dill
4 x Breakfast Radish
5TSP x Exmoor Caviar
Various Leaves and flowers
Dom Perigord 2006

Method

For the Scallop:
Firstly, prepare the scallops; open them, wash
them, slice into 3/4 slices. These will drop into
the marinade 5 minutes before serving.
For the Marinade:
To make the marinade, boil and cool the
ingredients.
For the Gel:
For the verjus gel, boil the
ingredients together for 2 minutes. Se.t into a jelly, then blend, and place in a bottle
For the Grapes:
Freeze and dice 12 of the red grapes.
Make the pickle by boiling the Verjus vinegar,
sugar and water together, add in the sultanas
and leave to marinade.
Dice the green grapes raw and set aside.
For the Jelly:
Bring the ingredients up to the boil, chill and then dice into brunois. Bruniois the Apple. Make the dill oil by blending dill with grapeseed oil in the thermomix.
Soft boil the eggs, whisk together the egg yolk, water, and seasoning in the thermomix then trickle in the oil until the correct consistency. Adjust seasoning with vingar and salt as required.
Plate the dish using the scallop as a base,
and the rest of the ingredients dotted around
to get a different mouth full each time
Serve along slide a glass of Dom Perigord
2006 to really compliment the scallops

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